Following a rigorous semi-final selection process, these chefs represent the very best of the UK’s emerging culinary talent. The 11 confirmed finalists include:

• Alessio Sneider, Soho House 76 Dean Street
• Annabelle Hughes, BaxterStorey
• Hannah Sloane, The Black Swan at Oldstead
• Harry Van Lierop, The Ledbury
• Jake Goddard, Coworth Park
• Keira Carolan, Henrock
• Methus Sawangseang, The Belfry Hotel and Resort
• Mitchell Collins, L’Enclume
• Oliver Redgwell-Welch, Entier Ltd
• Paolo Marinosci, Mauro Colagreco at Raffles London at the OWO
• Rosie Welch, From the Woods

There’s one place in the final still to be confirmed and that will go to the highest achiever in the kitchen category of the Royal Academy of Culinary Arts Annual Awards for Excellence. Ben Howard from Solstice and Keren Fry from Àclèaf have been confirmed as reserves for the YNCOTY final.  

To be in the running for the title, the chefs had already been seeded into the semi-final and then had to create a three-course lunch menu within two hours, showcasing technical skill, creativity and respect for premium ingredients.

The brief included a starter featuring monkfish tail and Scottish mussels, a main course centred around Sutton Hoo chicken with classic garnishes and a seasonal egg-based mousse dessert using Boiron fruit purée.

Chair of judges Russell Bateman, culinary development chef for TheTasteLab at Classic Fine Foods UK, said: “We’ve seen an incredibly high standard of menus at this stage of the competition, which is a real testament to the talent coming through. It’s fantastic to see some of last year’s finalists returning for another shot at the title, alongside new faces stepping up to the competition for the first time.

“Now I want to see these finalists take on board all the feedback and insights shared during the mentor day and use the coming months to refine their skills and push themselves even further. I am loving my time as chair of judges and having the opportunity to give back to an industry and competition that I am immensely proud to be a part of.”

The grand final will take place on 7th October 2025 at the University of West London, with the winner crowned at a VIP awards ceremony that evening at the Hippodrome Casino in Leicester Square.

Competition director David Mulcahy added: “Some of the UK’s most successful chefs, including Luke Selby, Ruth Hansom-Rigby and Danny Young have held this title, and I hope this year’s finalists are inspired by what’s possible. 

“It’s a perfect platform for elevating careers so I would encourage all 12 chefs to use their time wisely to ensure those dishes are as strong as they can be when they are plated in a few months’ time. We’ll be bringing some of the best chefs to judge them so an incredible experience and opportunity to learn awaits.”

The Craft Guild of Chefs is the largest UK chefs’ association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to school catering divisions. 

Young National Chef of the Year is sponsored by Bonemasters, IMS of Smithfield Ltd, Allan Reeder, Churchill, HIT Training, Les Vergers Boiron, Seafood from Scotland, Sodiaal UK, CCS, Evolve Hospitality and Worshipful Company of Cooks.